BREAKFAST PANINI
Provided by Giada De Laurentiis
Time 38m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the pancetta: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet. Bake until golden and crispy, about 10 to 12 minutes.
- For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
- Preheat a panini press. Spread the bottom half of each roll with the jam. Place 4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.
- Cook's Notes:
- -To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
- - For easier slicing, freeze the cheese for 15 minutes
BISTRO BREAKFAST PANINI
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set., Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches. , Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 710 calories, Fat 44g fat (22g saturated fat), Cholesterol 522mg cholesterol, Sodium 1510mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein.
GRILLED BISTRO BREAKFAST SANDWICHES
I used to make a classic breakfast sandwich when my kids were still at home. Now that it's just my husband and me, I've jazzed it up with pear, smoked Gouda and spinach. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon butter in a small nonstick skillet over medium heat; add eggs and scramble until set. Divide eggs between 2 slices of bread; sprinkle each with salt and pepper. Layer bread with cheese slices, pear slices, Canadian bacon and spinach. Top with remaining bread., If using a panini maker, spread remaining butter on both sides of both sandwiches. Grill according to manufacturer's directions until golden brown and grill marks show, 6-8 minutes., If using an indoor grill, spread half of remaining butter on 1 side of both sandwiches. Place buttered side down on grill; press down with a heavy skillet or other weight. Grill over medium-high heat until golden brown and grill-marked, 3-5 minutes. Remove weight; spread remaining butter on other side of both sandwiches. Return to grill, buttered side down; replace weight. Grill until golden brown, another 3-5 minutes.
Nutrition Facts : Calories 629 calories, Fat 33g fat (17g saturated fat), Cholesterol 461mg cholesterol, Sodium 1510mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 38g protein.
BREAKFAST PANINI
Grilled sandwiches filled with ham, veggies and cheese ready in 10 minutes - a hearty Italian breakfast recipe.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Spray 8-inch skillet with cooking spray; heat skillet over medium heat. In medium bowl, beat eggs, seasoning and chives with fork or whisk until well mixed. Pour into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy; remove from heat.
- Meanwhile, heat closed contact grill or panini maker 5 minutes.
- For each panini, divide cooked eggs evenly between bottom halves of bagels. Top each with 1 slice tomato and onion, 2 ham slices, 1 cheese slice and top half of bagel. Transfer filled panini to heated grill. Close cover, pressing down lightly. Cook 2 to 3 minutes or until browned and cheese is melted. Serve immediately.
Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 220 mg, Fiber 2 g, Protein 15 g, SaturatedFat 2 1/2 g, ServingSize 1 Panini, Sodium 410 mg, Sugar 5 g, TransFat 0 g
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